Thirty years after the Revolution, a new generation here is breaking free of their parents’ insularity but holding onto their Persian heritage.

01/27/2010 - 19:00

Sharon Udasin

Staff Writer

Arranged meticulously across a wooden dining table was a Shabbat meal that could have served 30 — fluffy gondhi, “Persian
Meatballs,” still steaming from their broth, Middle Eastern salads and ghormeh sabzi, a green vegetable stew. A Shabbat candle hovered between a spread of tahdig, a crispy rice dish, and shirini polo, a sweet rice blended with almond slivers, orange peels and pistachios.